Preheat oven to 190C. Cut four 10cm-diameter rounds from puff pastry. Place on a baking paper-lined oven tray, prick with a fork and refrigerate until required.

03

Heat a wide frying pan over medium-high heat, add vegetable oil, then shallots and stir occasionally until golden (6-8 minutes). Add sugar and cook until starting to caramelise (3-5 minutes). Add butter and stir occasionally until deep caramel (3-4 minutes). Add vinegar, reduce heat to low, season to taste and cook until shallots are soft (7-10 minutes). Cool slightly, then remove shallots from caramel with a slotted spoon. Strain caramel through a fine sieve and reserve shallots and caramel separately at room temperature.

04

Brush four 9cm-diameter non-stick pie tins with melted butter and refrigerate until butter sets (5-7 minutes). Add 1 tbsp caramel to each tin, top with a single layer of shallots, then add 2 tbsp onion jam (see note) and finish with a piece of puff pastry, pressing lightly and tucking in edges. Brush with egg yolk and bake until golden and crisp (12-15 minutes). Cool for 5 minutes, loosen edges with a small knife, invert and brush with remaining caramel. Scatter goat’s cheese, vincotto and rocket to the side and serve immediately.

“I enjoyed a delicious shallot tarte Tatin at Half Moon in Brighton. I’d love to have the recipe if you could persuade the chef to part with it.”
Robyn Finch, Carrum, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

At A Glance

Serves 4 people

30 min preparation

1 hour 40 min cooking (plus cooling)

GTSignature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.